Brill with anchovies, cream & rosemary

Brill with anchovies, cream & rosemary

By
From
Gather
Serves
5
Photographer
Andrew Montgomery

It’s difficult to explain just how brilliant the combination in this sauce is: big and totally rounded. When you eat it, it’s like the ingredients were invented only for this dish. It almost makes you sad because it’s so good! I love it with brill, but in truth it’s delicious with just about anything.

Ingredients

Quantity Ingredient
5 brill fillets, skin on
1 tablespoon extra-virgin olive oil
8-12 anchovies in oil
1-2 medium–hot dried chillies, deseeded and sliced
8 garlic cloves, peeled and thinly sliced
4-6 rosemary sprigs, leaves roughly torn from the stem
2 thyme sprigs, (optional)
75ml double cream
salt
freshly ground black pepper

Method

  1. Season the brill fillets well with salt and pepper. Heat the oil in a large non-stick frying pan over a medium–high heat. When it’s hot, add the brill skin-side down. Fry for 4–5 minutes, or until the fish has cooked at least three-quarters of the way up its edge. Remove the pan from the heat and use a spatula to remove the fish to a plate. Return the pan to the heat and add the anchovies, chilli, garlic and rosemary, and the thyme, if using.
  2. Use a spatula to move the ingredients around the pan for 2–3 minutes, until the anchovies start to break down and the garlic and rosemary smell fragrant, then return the brill to the pan, this time skin-side up. Give the pan a shake, then add the cream along with 2 tablespoons of water and bring the liquid up to a simmer. Cook for 4–6 minutes, until the sauce is thick and bubbling. Give the sauce a taste and adjust the seasoning if you need to. Remove from the heat.
  3. Place one piece of fish on each plate, spoon over some sauce and serve straight away with good-quality rustic bread and a dressed green salad, or with buttery mash and steamed purple-sprouting broccoli.
Tags:
River Cottage
seasonal
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